Greetings from Palm Springs!!
These might be my favorite margaritas of all times. Like ever. Seriously. I’m obsessed. I’ve been mixing these up like it’s my job in Palm Springs. My best girlfriends and I are out here for a little sun and relaxation and it seriously couldn’t be any better. We’re all Arizona girls so we like to live in the sunshine. Our days have been filled with breakfast nachos, margaritas, wine spritzers, guacamole (obviously) and some serious girl talk and gossip. None of the boys were invited, so we’ve been catching up and hanging out like professionals.
Before I headed out to Palm Springs, Thomas and I were experimenting with some new margarita flavors and this was what we came up with! It’s a combination of freshly squeezed blood orange juice and satsumas along with some tequila, agave nectar and some muddled jalapeño pepper. Shake shake shake over some ice and then strain it into a glass, with more ice of course, and stick a straw in it. Done and done.
The hint of spice from the jalapeño is a fun twist on our typical skinny margs and makes things a bit more zippy!
My tucson gals and I are loving these! And you will too once you make them.
I grabbed a few huge bags of citrus at the farmers market last weekend, and juiced everything before it went bad so I could use it in cocktails, recipes, and just as juice. It’s so much more flavorful than any store bought mixers. And it also has a gorgeous color – hence the “sunburnt” margaritas. (p.s. don’t worry mom – I promise I won’t come home with sunburnt… I’ll leave that for the margaritas!”
Also – I know that we typically like to rim our glasses with salt BUT I have a new invention. I like to mix salt and sugar and then use that to place on the rim of the glass. Don’t mind that the photo has nothing in it – I clearly got a little excited before I could get around to that step)
- 5 ounces freshly squeeze citrus juice I used a combination of blood oranges and satsumas
- 5 ounces tequila
- 3 ounces freshly squeeze lime juice
- 1 ounce agave nectar
- 1 jalapeño pepper
- Place everything in a large cocktail mixer. Using a wooden spoon, muddle the jalapeño in the bottom of the shakers so it breaks up a bit.
- Add some ice and place the cocktail shaker lid on and shake shake shake.
- Strain out the jalapeño and ice and serve the margaritas over ice with or without salt.